Korean Braised Pork Kimchi

Cut 800 g pork shoulder into large chunks so it stays juicy during the long braise.

Halve long pieces of aged kimchi, slice the onion thickly, and cut the green onion on a diagonal.

Line the bottom of a heavy pot with some aged kimchi, then add the pork and onion in even layers.

Cover with the remaining kimchi so the meat is protected from drying as the liquid reduces.

Add 700 ml water, 1 tablespoon minced garlic, 1 tablespoon gochugaru, and 1 tablespoon soy sauce.

Heat over high heat until the liquid comes to a steady boil around the edges and the seasoning disperses.

Once boiling, reduce to low heat, cover, and simmer for about 50 minutes.

Turn the ingredients once halfway through so the upper layers absorb the braising liquid instead of staying pale and dry.

When only a shallow amount of sauce remains and the pork tears easily with chopsticks, add the green onion.

Simmer for 10 more minutes, uncovered or slightly covered, until its aroma blends into the sauce.

Taste the sauce at the end, and if the kimchi tastes too sharp, balance it with 1 teaspoon sugar.

Serve the pork and kimchi over rice and spoon the remaining sauce over the top.